Ingredients
For the Pepper Stew Base
- 2 red bell peppers, stems and seeds removed, roughly chopped
- 1 medium plum tomato, roughly chopped
- 1/2 medium red onion, roughly chopped
- 1 scotch bonnet or habanero pepper, stem trimmed
- 1-inch piece fresh ginger, peeled
- 3 cloves garlic
For the Jollof Rice
- 1/2 cup vegetable or peanut oil
- 1/2 medium red onion, sliced
- 1/4 cup tomato paste
- 2 cups basmati or jasmine rice, rinsed well and drained
- 1 1/2 teaspoons Jamaican-style curry powder
- 1 chicken or beef bouillon cube or 1 teaspoon bouillon powder
- 2 teaspoons dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 dried bay leaves
- 1 1/2 teaspoons kosher salt
- 2 cups low-sodium chicken stock
Optional Garnish
- 2 tablespoons unsalted butter, cut into 4 cubes
- 1/2 cup frozen green peas
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking your Jollof Rice.
- Prepare the pepper stew base: Combine red bell peppers, plum tomato, 1/2 medium red onion, scotch bonnet or habanero pepper, fresh ginger, and garlic in a blender. Blend until smooth to make a vibrant pepper paste; set aside.
- Fry the onions: Heat vegetable or peanut oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the sliced onion and fry for 2 to 3 minutes until fragrant and slightly browned. Remove about one third of the fried onions to a small bowl for garnishing later.
- Cook the tomato paste: Add tomato paste to the pot with the remaining onions and cook for 4 to 5 minutes, stirring frequently until the oil turns red and the paste appears grainy. Reduce heat if paste starts to stick or burn.
- Cook the pepper stew base: Stir the blended pepper stew base into the pot. Cook uncovered for 20 to 25 minutes, allowing the mixture to reduce by half. Stir occasionally and scrape up any bits from the bottom. Cover partially with a splatter guard or slightly ajar lid to prevent splatters while letting moisture escape. Adjust heat to maintain a gentle simmer without burning.
- Add rice and seasonings: Stir in rinsed rice, curry powder, bouillon cube or powder, dried thyme, garlic powder, onion powder, bay leaves, and kosher salt. Cook, stirring frequently, for about 3 minutes to toast the rice and spices. Pour in chicken stock and bring to a simmer.
- Bake the Jollof Rice: Turn off the stovetop heat. Tightly cover the pot with aluminum foil and a lid. Transfer the pot to the preheated oven and bake undisturbed for about 40 minutes, allowing the rice to cook through and absorb all flavors.
- Add butter and peas: Remove the pot from the oven. Place butter cubes on top of the rice, sprinkle frozen green peas and the reserved fried onions over the surface. Cover again with foil and lid and bake for an additional 5 minutes to melt the butter and gently cook the peas.
- Serve: Gently stir the rice to incorporate the butter, peas, and onions. Remove and discard the bay leaves. Transfer to a serving platter if desired. Serve warm and enjoy your flavorful Jollof Rice.
- Store leftovers: Keep leftover Jollof tightly covered in the refrigerator for up to 4 days. Reheat in the microwave in 1-minute intervals until warmed through.
Notes
- If you prefer less heat, remove the seeds of the scotch bonnet or use less of it.
- Jamaican-style curry powder adds a unique flavor, but you can substitute with regular curry powder if needed.
- Rinsing the rice well helps prevent it from becoming sticky and ensures a fluffy texture.
- Using a Dutch oven or heavy-bottomed pot helps evenly distribute heat for best cooking results.
- Low-sodium chicken stock is recommended to control overall saltiness in the dish.
- Optional butter and peas add richness and a pop of color but can be omitted for a dairy-free version.
- This recipe can be adapted to vegetarian by substituting the chicken stock with vegetable stock and omitting bouillon cubes if they contain meat products.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: West African
